Mud Crab Sandwich Recipe by Shannon Bennett

Ingredients

• 30 gm butter
• ½ lemon
• To serve: micro-basil
• Court bouillon and mud crab
• ½ small fennel bulb, chopped
• 1 golden shallot, chopped
• 5 black peppercorns
• 500 ml (2 cups) white wine
• 2 lemons, sliced
• 1 mud crab (1.5kg), chilled, brain spiked, brought back to room temperature, tail flap removed
• Gascony butter
• 1 head garlic
• 150 gm soft butter
• 1 tsp finely chopped flat-leaf parsley
• 1 tsp finely chopped shallot
• Finely grated rind of 1 lemon
• 1 tsp Dijon mustard
• ½ tsp cayenne pepper
• Bread crisps
• ½ dense loaf of bread
• 30 gm butter, softened